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Salmon with Satsuma-Soy Glaze

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 6 servings (serving size: 1 fillet and about 1/4 cup sauce)

Ingredients

  • 1 tablespoon grated satsuma orange rind
  • 1 cup fresh satsuma orange juice (about 4 satsumas)
  • 6 tablespoons low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 (1/4-inch) slices peeled fresh ginger
  • 6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 2 satsuma oranges, peeled and separated into sections
  • Cooking spray
  • 2 tablespoons green onion strips

Nutrition Information

  • calories 320
  • fat 13.3 g
  • satfat 1.9 g
  • monofat 5 g
  • polyfat 5.1 g
  • protein 35.3 g
  • carbohydrate 12.8 g
  • fiber 0.9 g
  • cholesterol 94 mg
  • iron 1.7 mg
  • sodium 467 mg
  • calcium 45 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.

  3. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.